| Ingredient | Method |
| 240g all purpose flour 1/2 tsp baking soda 1/4 tsp salt 100g butter 150g dark sugar 1 A egg 1 tsp vanilla extract 125ml milk Filling: cream icing filling | 1. Preheat the oven to 180°C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 2. Whisk the flour, baking soda, and salt together. 3. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. 4. Add the dark sugar and beat on medium high speed until fluffy and combined. 5. Beat in egg on high speed, scraping down the sides and bottom of the bowl as needed. Once egg is full combined, beat in the vanilla and buttermilk. Mixture may look curdled; that's ok. 6. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. 7. Spoon mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets-- about 3 inches apart. 8. Bake the cookies for 10-12 minutes or until centers appear set. Allow to cool completely before sandwiching. 9. Pair the cookies up based on their size. Spread cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Sprinkle confectioners' sugar on top of each if desired. Cover leftover whoopie pies and store in the refrigerator for up to 1 week. *Make ahead tip: You can prepare the batter, cover it tightly, and refrigerate for up to 3 days. Let it come to room temperature and bake as directed. You can freeze the baked whoopie pies for up to 3 months. Wrap them individually. Before enjoying, thaw overnight in the refrigerator. *yield: 30 INDIVIDUAL COOKIES |
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